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Big Poppa Smokers Presents


Recipes for:

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Smoked Braised Short Ribs

Cooking Grill: MAK/Cajun
Pit Temperature: 325
Desired Internal Temperature: till done
Cooking Time: 3.5 hours
Pallets Used: Briquettes
This was a good one. Dice one red bell pepper, one onion, one carrot and two stalks of celery. Chop 12 cloves of Garlic. Reserve in bag. Two shots of espresso, (or one cup of coffee) 2 cups of red wine, 2 cups of water, two cups of stock or broth.....One can of diced tomatos. Season Short ribs to your preference. I used seasoning salt and garlic pepper. LIght Cajun Grill pre heat to 325 Heat Mak to 400, sear short ribs on Grill Grates to give a little carmelization. On stove top (I dont like to cook indoors so I used my outdoors burner) Take dutch oven and get pretty hot with a little oil and then add bagged veggies. Salt and pepper to taste. ( Idont know why they say to taste...I have never seen anyone taste the food at this time...really what they mean is to add a reasonable amount!) Saute till translucent. Add can of tomatos, and wine coffee water mix and stir. Add the short ribs to the dutch oven and transfer to the Cajun Grill. (if you dont have one of these with its nifty dutch oven holder just reduce heat on your MAK to 325 and place on indirect side...if you dont have a MAK or a cajun then go shopping! Actually any smoker will do) Cook for 3 hours turning meat every hour. Braising is great to do the day before and then reheat as it actually tastes better. The dutch oven on the smoker is really fun....cook things uncovered to get some smoke and cover to let the cast iron do it`s magic!

Posted on: 2016-03-11 21:17:00 Forum URL:: NO URL